Caffeine Free Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh cassava gets parboiled until just tender, then tossed in a punchy coconut oil blend with grated ginger, lime zest, and a touch of turmeric before hitting a hot oven to crisp up beautifully. The two-step cook method — boil then bake — is the secret to getting those satisfying golden edges without a deep fryer. Naturally free of any stimulants, this is a snack or side you can enjoy any time of day without a second thought. The lime wedges and fresh cilantro at the end pull everything together and make the whole plate look as good as it tastes. Serve them straight from the oven while the edges are still crackling, because these fries are at their absolute best hot.
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Learn more →Ingredients
4 servings
- 2 lb fresh cassava (yuca), peeled and cut into 3-inch x ½-inch sticks
- 3 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- ½ tsp ground turmeric
- 1 tsp sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Bring a large pot of salted water to a boil. Add the cassava sticks and cook for 8–10 minutes, until just tender when pierced with a fork but not falling apart. Drain well and spread on a clean kitchen towel or paper towels to dry for 5 minutes — excess moisture prevents crisping.
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